About the Demonstrational "Dragon Beard's Candy" Video This video features footage of a professional making traditional dragon beard's candy by hand at a food stall in the Shin-Okubo area of Shinjuku, Tokyo (東京都新宿の新大久保). The delicate sweets, which are known for being difficult to make, are a traditional sweet in Korea which are also known by the name Kkul-tarae (クルタレ) or Ronshutan (ロンシュータン). In this video, you can see the techniques used to make dragon's beard candy and learn more about the history and characteristics of this traditional sweet. We hope you enjoy the video! What Is Dragon's Beard Candy? Source :YouTube screenshot Dragon's beard candy is a traditional sweet which has been eaten in countries such as China, Korea and Taiwan for hundreds of years. Its popularity has spread to other foreign countries, such as the US, Taiwan, Singapore, Canada and Hong Kong. Dragon beard's candy originated in China over 2,000 years ago, when the delicate treat was originally prepared for the emperor; however, it eventually came to be eaten by ordinary citizens and has been loved to this day. The main ingredient used to make dragon beard's candy is maltose syrup, known as "mugi mizuame" in Japanese. Cornstarch is also an essential ingredient. It's made by stretching a hard piece of candy over and over again to create a candy with a light and crunchy texture. The mildly sweet Dragon's beard candy is often given as a gift (lucky charm) in Seoul, Korea. Watch the Amazing Skills of This Professional Dragon Beard's Candy Maker in Shin-Okubo! Source :YouTube screenshot Each piece of dragon's beard candy is carefully handmade by craftsmen. As can be seen in the video, the street vendor first prepares the maltose syrup candy. He creates a hole in the hard candy and proceeds to stretch the candy using this hole. You can take a look at the stretching process throughout the video. The vendor then stretches the candy over and over while continually covering it in cornstarch until the threads of the candy reach the thickness of what is thought to resemble a dragon's beard. Only highly skilled professionals can make the candy incredibly thin without it breaking or snapping. A single piece of candy is stretched into an amazing 16,384 strands. From 4:26 in the video, the street vendor explains that this is the perfect number of strands to create the most pleasant melt-in-your-mouth texture. At 2:20 in the video, he begins to fold the candy to create the 16,384 strands, which he completes in roughly 35-40 seconds. The highlight of the video has to be when the professional dragon's beard maker shows off the finished product to the customers, at which point it looks beautifully smooth like threads of silk. Many customers are amazed by the look of the finished product! You can take a look at this in the video at 4:18. If you get a chance to see it up close, be sure to take a video of your own and share it with your friends! Source :YouTube screenshot After stretching out the candy, crushed peanuts, almonds, sesame seeds, or coconut can be added as a filling. One piece of candy costs approximately a few hundred yen (a couple bucks (USD)). There are very few people who know how to make the candy as the skills required are so difficult to master. Summary of Dragon Beard Candy There are food stalls in Shin-Okubo and Yokohama's Chinatown (横浜中華街, yokohamachuukagai) where you can watch dragon beard's candy being made right before your eyes. You can also buy dragon beard's candy online, sometimes sold under the name "Dragon Candy." For those interested in tasting and experiencing the delicate texture of dragon beard's candy, we highly recommended purchasing some and trying them out for yourself! Watching how the amazing dragon beard candy is made is guaranteed to pique your curiosity! Be sure to check it out in the video!

The Mouthwatering Coconut Crab of Yatai Mura on Kokusaidori This video, titled "Japanese Street Food - GIANT COCONUT CRAB Seafood Okinawa Japan," was uploaded by "Travel Thirsty." It introduces the coconut crab sold at food trucks in Okinawa. Coconut crabs are huge crustaceans that live in Okinawa Prefecture. They have a history of being eaten as a delicacy in parts of Okinawa since ancient times. At Yatai Mura, a popular destination on Kokusaidori in Naha, Okinawa, you can eat gigantic coconut crab dishes. Sometimes called "Okinawa's strange specialty," coconut crab is surprisingly delicious thanks to its plump texture and the delicious broth that can be made from it. How is Okinawa's Coconut Crab Prepared? Photo：Coconut crab cuisine Coconut crab dishes can be eaten at Okinawan food stalls for a few thousand yen. Coconut crab dishes are made in much the same way as normal crab dishes; however, the shells of coconut crab are hard, making them difficult to prepare sometimes. At food stalls, coconut crabs are usually steamed whole, then removed from the shell and eaten with seasonings, such as sauce or soup stock. This can be seen at 8:09 in the video. What Kind of Creatures are Okinawa's Coconut Crab? Photo：Coconut crab Coconut crabs look like crabs, but they're actually a type of hermit crab. In Japanese, they're called "yashi-gani" (椰子蟹 in kanji or the more common ヤシガニ in katakana). Coconut crabs inhabit Miyako Island, Ishigaki Island, and Iriomote Island in Okinawa Prefecture, and the largest crabs can grow more than 40 cm in length and weigh more than 4 kg! The coconut crab is said to be the strongest crustacean, and the clamping force of its giant pincers is about 90 times its weight, which is about as strong as a lion's bite! Fisherman must be very careful when catching coconut crabs, as not to get injured. Points of Caution When Eating Coconut Crab at a Food Stall Photo：Coconut crab cuisine Because coconut crabs are omnivores and eat dead or rotten fish carcasses, they can accumulate pathogens in their bodies. Coconut crabs that have accumulated these pathogens can cause food poisoning if eaten, even after cooking them, so be careful. Coconut crab is a valuable food item that is rarely eaten nowadays, partly because it is listed as an endangered species. Summary of the Coconut Crab at Okinawa's Food Stalls Photo：Coconut crab cuisine The Okinawan culture of eating giant coconut crabs dates all the way back to ancient Japan. Seen at 4:40 in the video are some of the unique gourmet specialties at Okinawan food stalls, including dishes like chanpuru, rafute, mimigaa (pig's ear) and umibudo (sea grapes). If you’re traveling to Okinawa, be sure to try the coconut crab sold at one of the many food stalls! ◆Kokusaidori, Yatai Mura｜General Information◆ 【Address】3-11 Makishi, Naha 900-0013 Okinawa Prefecture 【Access】A 4-minute walk from Yui Rail Makishi Station. 【Hours】Varies depending on other restaurants at the location 【Closures】Varies depending on other restaurants at the location 【Parking】None 【Tripadvisor】Kokusaidori, Yatai Mura https://www.tripadvisor.com/Attraction_Review-g298224-d11848458-Reviews-Kokusaidori_Yataimura-Naha_Okinawa_Prefecture.html

Video Introduction This video, titled "How to open Ramune??a marble in a bottle?," was uploaded by "Food Tripping," a channel that introduces all sorts of foods, both from Japan and around the world. How to Open Ramune, a Popular Summertime Drink in Japan Photo：How to open a Ramune bottle Ramune is a popular summertime drink in Japan. If you've never tried the drink before, or even heard of it, then you're missing out! Ramune has been around for quite a long time now, but if you've never had it before you might struggle with how to open it. Check out the video to see how to open a ramune bottle. [Video] 0:42 - How to open a Ramune bottle To open a Ramune bottle, remove the plastic wrapper along the perforations. Then, hold the special plunger that comes with the bottle in your hand. While holding the bottle with your other hand, push the plunger into the mouth of the bottle, and the marble that served as the stopper will fall down into the bottle. Disposing of Ramune Bottles These old-fashioned Ramune bottles are made of glass. Therefore, some people may not know how to dispose of them. Glass Ramune bottles must be disposed of according to the regulations of each municipality in Japan. Alternatively, they are sometimes accepted by supermarkets and liquor stores. In the case of glass Ramune bottles, it's possible to reuse them, so it is best to return them to the place where you purchased the Ramune. Why Ramune Has a Marble Inside It Photo：Ramune Today, ordinary ramune bottles are corked with a marble. By dropping the marble, the stopper is released and the Ramune is ready to drink. Ramune itself is delicious but the bottle is also fun to open and can leave you feeling nostalgic. If you had the joy of opening drinks like this or eating snacks with an extra element of fun added in when you were a kid. When Ramune bottles were first sold, they were sealed with a cork instead of a marble. However, because of the high price of cork and the fact that it drained the carbonation of the Ramune, marbles were conceived as an alternative. According to one theory, the marble method was developed in England in 1872, and imported to Japan in 1887, where the marble Ramune bottle became widespread. Later, however, the use of PET bottles and other bottles became popular as substitutes for glass Ramune bottles in Japan, leading to many manufacturers discontinuing the use of glass Ramune bottles. The old-fashioned marble stopper Ramune bottle is a summertime tradition in Japan and is considered the original Ramune. Although the glass bottle style is decreasing due to the rise of PET bottles, Ramune bottles are once again attracting attention on Japanese social media, such as Instagram. Where to Buy Ramune in Japan Photo：A Ramune bottle It might be difficult to find Ramune if you aren't actively looking for it. However, they're sold at supermarkets and candy stores in Japan, so if you manage to find them at a supermarket, consider trying it out! A case of 30 200 ml bottles costs about 3,000 yen (~$22 USD), so you can enjoy the refreshing taste of bottled Ramune for about 100 yen per bottle. Summary of Ramune, a Tasty Drink to Cool of During Japan's Hot Summers In this article, we introduced Ramune, a popular summertime drink/tradition in Japan. If you've never had the chance to try Ramune, definitely give it a try. You even get a free marble to play around with afterwards! Recently, bottled Ramune has been popularized on Japanese social media among the younger generation because of its retro look and how photogenic it is on Instagram. If you're a fan of anime/manga and light novels, you may have even heard about Ramune from the light novel "Chitose is in the Ramune Bottle." Originally, Ramune is said to have originated from lemonade, which was created in England, and its refreshing taste and cool feeling are what make it so great for summer. If you're craving some Ramune after reading this, don't be shy, pick up a bottle next time you see it!

Introducing Baby Castella Stalls! "Japanese Stall Series: Baby Castella Edition（日本の屋台シリーズ ベビーカステラ編）" is a video that people who love Japanese festival culture and event stalls should definitely watch. Baby Castella is a standard for festival menus. At the stalls, they use a special baking machine similar to a takoyaki machine and bake round and cute castella with amazing craftsmanship. Check out the amazing skills of real craftsmen at baby castella specialty stores that are especially popular at Japanese food stalls. What Are Baby Castella? Origins and How They're Made Photo：Baby Castella It is said that the history of Baby Castella began in the Taisho era (1912 to 1926 AD) with a stall in Nishinomiya City, Hyogo Prefecture in Japan's Kansai region. A stall craftsman made a menu that closely resembles a commercially available bell castella, and it became a very popular product. You can learn more about how to make baby castella at 0:53 in the video. Just pour the dough into a special baking machine that the craftsman has, close the baking machine lid and bake it. As you can see from 3:34, the baked baby castella uses a skewer to fly neatly into the pom-pom and saucer. It looks easy, but baking a lot of baby castellas requires the quick work of a skilled craftsman. Calories and Prices of Baby Castella Photo：Baby Castella Nakazawa Seika, a famous baby castella store that has opened stores in Fukagawa Fudo and Asakusa Tori-no-ichi, is a castella specialty shop where you can wait for up to three hours. The baby castella sold at the shop is pretty reasonably priced however. They start at 12 for 300 yen (~$3 USD). One baby castella is about 30 calories, but these babies are freshly made and super tasty, so you might want to be careful about eating too much. Making Baby Castella at Home! Photo：Baby castella made with a takoyaki pan It is often thought that a special machine used in a specialty store is needed to make baby castella, but you can actually make them at home, using a takoyaki machine. If you use a hot cake mix and bake the dough with a takoyaki machine, you can make your very own delicious baby castella. We recommend giving it a try if you have the chance! Summary of the Baby Castella Stalls Source :YouTube screenshot There are many people who look forward to eating street food at festivals. On festival and event days, eating lunch and snacks at the stalls is a great way to try new foods and make some great memories. One of the pleasures of Japanese food stalls is to be able to see the craftsman's skills in action. If you are sightseeing in Japan, be sure to stop by the baby castella stalls where you can see the amazing techniques shown in the video.

Kibune Chaya, a riverside teahouse in Kibune, Kyoto, Japan Video Introduction This video, titled "[4K Video] [Kyoto] Kawadoko in Kibune｜Kibune-jaya (streambed cuisine) Washoku (Summer in Japan)" (【4K動画】【京都】貴船の川床（かわどこ）貴船茶屋（川床料理）和食（日本の夏）), was released by "movie fine." Kyoto City boasts an immovable popularity in the ranking of Japanese tourist attractions.The summer feature of Kyoto is your ship's Kawadoko. This is a video introducing Kifune Shrine which is one of the shops where you can enjoy the riverbed of your ship.Kyoto cuisine lunch and sukiyaki are popular.From the video 0:44, attractive dishes such as fish sashimi, tempura and dessert will appear one after another, so don't miss them! What is "Kawayuka" in Kyoto? Photo：Kawadoko cuisine in Kibune, Kyoto There are four areas in Kyoto in the summer that host Kawadoko: Kamogawa River (鴨川), Takao (高雄), Takagamine (鷹峯), and Kibune (木船). Kawadoko are a place to sit near the water and cool off, and are made with Japanese style tatami flooring called "Zashiki." They are also called "Noryo Yuka" in Japanese as well. The reason why Kyoto Takafune's Kawaboko is so popular Your ship is called "Kyo no Okuzashiki" along with the nearby Mt. Kurama (鞍馬山) .The riverbed is built on the Takifune River, which flows right next to Takifune Shrine, which is famous for its power spot. Even in midsummer, your ship is about 10 degrees Celsius lower than the temperature in Kyoto City, and it is also characterized by a comfortable time. It is said that during the Taisho period, people who put floor desks in the river and washed their feet were entertained with tea and food. While listening to the murmur of the river and the sound of the waterfall, you can enjoy Kyoto cuisine mainly with carp and sweetfish. Kawayuka at Kibune, when does it start in 2024? What are the lunch hours? Kawayuka at Kibune is available from May to September. Period: Wednesday, May 1, 2024 - Monday, September 30, 2024 At Kibune Tea House, there seems to be no cancellation fee in case of bad weather, but please note that some restaurants charge a cancellation fee. Advance reservations are recommended if you are coming from far away. Kibune Tea House is open for lunch from 10:30 to 15:00. Kawayuka cuisine is a kaiseki meal, so allow about one hour for each dish to be served. If you are planning to go sightseeing in the vicinity before or after lunch, please take time into consideration. Characteristics and recommendations of "Kifune Tea House" In order to relax and enjoy the riverbed, I would prefer to avoid congestion if possible.I recommend the Takifune tea house that I am introducing to you this time. The biggest attraction of the Kawadoko at Kibune-jaya is that they don't accept large groups or tour groups. The price is reasonable as well, so it won't put a strain on your wallet either. In addition, either side of the platoform faces the river, so you can soak your feet in it. By sampling Kibune-jaya's exquisite kaiseki cuisine while feeling the clear streams of Kyoto, shown at 0:30 in the video, both your mind and body will be at peace. Access to Kifune Shrine is also quite simple. It's only a 2-minute walk from Kibune-jaya. This is another great thing about Kibune-jaya. A pick-up service is available from the nearby Kibuneguchi Station as well, so it's convenient to let them know when you make a reservation. Fireflies in Late June Photo：Fireflies The Kawadoko at Kibune-jaya is open from May to September, but we highly recommend visiting from late June to mid-July. It's also the time when the fragrant Ninose lilies bloom, and fireflies can be seen flying around the Kibune River at night. If you're lucky, they may even appear on the Kawadoko at Kibune-jaya. Kibune is also home to a number of Ryokan (Japanese-style inns), notably "Beniya." It's a good idea to stay overnight after cooling off on the Kawadoko and go sightseeing in a different area the following day. It's also the time of year when Kurama Temple is surrounded by fresh greenery and the hydrangeas are in full bloom at Sanzen-in Temple. You're guaranteed to have a great trip, as Kyoto City is home to numerous places of interest, such as Shimogamo Shrine, Heian Shrine, Nanzen-ji Temple, Ginkaku-ji Temple (the Silver Pavilion), and Kyoto City Zoo. Summary of Kawayuka at Kibune Photo：View of the Kifune River If you want to cool off in the extreme heat of Kyoto, a kawadoko lunch at Kibune is a great way to do so. Enjoy grilled sweetfish and other dishes while listening to the murmuring of the Kibune River. After visiting Kibune Shrine in the morning, have a relaxing lunch on the kawayuka, and then go to Kurama Mountain. Kurama, etc. Please plan your sightseeing schedule for the day in advance. Kibune Tea House, which was completely destroyed by a typhoon in 2019, reopened in January 2021. In summer, courses range from 7,700 yen to 16,500 yen. From fall to spring, yudofu dishes and botan-nabe hot pot are also available, so you can enjoy your meal while viewing the autumn leaves and snowy landscape. 【Yelp】Kibune-jaya https://www.yelp.com/biz/%E8%B2%B4%E8%88%B9%E8%8C%B6%E5%B1%8B-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=%E8%B2%B4%E8%88%B9%E8%8C%B6%E5%B1%8B

Video Introduction This video, titled "Japanese Cold Ramen Noodles HIYASHI CHUKA RECIPE," was uploaded by "TabiEats," a channel that introduces food from various countries and travel destinations. Shinichi and Satoshi introduce how to make the Japanese dish hayashi chuka, and the video has tons of comments saying how great the recipe is. Hiyashi chuka is a dish of chilled Chinese noodles in a Japanese-style recipe. It's a popular Japanese dish both in Japan and around the world. In the comments section of the video, people even mention that it's a great recipe if you can't find many Japanese-style ingredients at your local supermarket. If you're looking for a refreshing noodle dish to cool off this summer, be sure to give this recipe a try! A Classic Japanese Summertime Dish: The History of Hiyashi Chuka and More! Photo：Hiyashi Chuka Hiyashi chuka is a Japanese noodle dish served chilled and topped with vegetables, Japanese-style omelet, ham, and other ingredients. Despite using Chinese noodles, the dish originated in Japan. In Japan's Kansai region, it is popularly known as "rei-men" (冷麺, lit. 'chilled noodles'). There are several theories as to how hiyashi chuka came to be. One theory is that a Chinese restaurant in Sendai, Miyagi, invented the dish to boost summer sales. Another theory is that a Chinese restaurant in Kanda, Tokyo, was inspired by a Chinese noodle dish and combined it with Japanese zaru soba (cold soba noodles). Hiyashi chuka is now a popular summer dish in Japan. Many restaurants serve it as a limited-time summer menu item. If a restaurant in Japan has started selling hiyashi chuka, you'll know summer has arrived in Japan! Hiyashi chuka is perfect for the hot summer months because it's cool and goes down smooth, and vinegar is used to stimulate the appetite. In Japan, hiyashi chuka has become a popular dish and is now sold at convenience stores and supermarkets. A Simple, Basic Recipe for Hiyashi Chuka! Photo：Hiyashi Chuka Ingredients Ingredients for hiyashi chuka are generally cucumber, ham, tomatoes, and tamagoyaki (Japanese omelet), but ingredients vary from restaurant to restaurant and home to home. You can choose whatever ingredients you prefer. For noodles, use ramen noodles; it is important to cool them thoroughly after boiling so they don't continue to cook. For sauce, soy sauce, vinegar, sesame sauce, and ponzu are commonly used. Recently, however, many different arrangements have been devised, and there's a wider variation in taste and appearance, from spicier flavors to recipes using different kinds of ingredients. Here, we'll go over the basic recipe for hiyashi chuka. [What to Prepare] (Noodle sauce) ・Soy sauce - 4 tbsp ・Sugar - 2½ tbsp ・Rice vinegar - 2 tbsp ・Water - 1 tbsp ・Sesame oil - 1 tbsp ・Grated ginger - 1/4 tsp (Ingredients) ・Eggs - 2 ・Sugar - 1 tbsp ・Salt - A dash ・Cucumber - 1/2 ・Tomato - 1/2 ・Ham - 3-4 slices （Noodles) ・Ramen noodles - 1 pack [Preparing Hiyashi Chuka] 1. Combine all the ingredients for the sauce, mix well, and refrigerate. 2. Add sugar and salt to beaten egg and fry thinly in a pan. 3. Thinly slice the cucumber, ham, and egg into thin strips. Cut the tomato into fourths. 4. Boil noodles until al dente or to your liking, then cool in ice water. Arrange the noodles on a plate, top with the ingredients, and pour the sauce over the noodles to complete the dish. You can see how the ingredients are cut in the video. [Video] 1:43 - Cutting ingredients into strips [How to Make Hiyashi Chuka Sauce] Mix the seasonings for the tare. The recipe for hiyashi chuka sauce is very simple! Simply mix the ingredients together. If you want to eat it chilled, make the sauce ahead of time and refrigerate it. Hiyashi Chuka - A Delicious Japanese Dish Using Chinese Noodles Photo：Hiyashi Chuka This is a nice and easy recipe for making hiyashi chuka chilled noodles. The appeal of hiyashi chuka is that you can easily change the flavor to your liking. You can also arrange it using your favorite ingredients and sauce, so we will introduce some simple ways to prepare it. ・Change the Ingredients You can use pork instead of ham, or a half-boiled egg instead of a thinly sliced omelet. You can also try using avocado or tuna. ・Add More flavors Using the same simple recipe above, add ground sesame, chili oil, mayonnaise, Japanese mustard, etc. for a different taste. ・Boil the Noodles Differently The way you boil the noodles changes how firm they are, so adjust the boiling time to suit your own preferences. ・Change the Sauce There are many different ways to make sauce for hiyashi chuka, but simply mixing the seasonings makes it easy to create a delicious sauce. When eating hiyashi chuka, ponzu or mentsuyu may be used as a base. Sesame sauce made with kneaded sesame is popular for its rich flavor. Summary of How to Make Hiyashi Chuka, a Japanese Chilled Noodle Dish In this article, we introduced a basic recipe video for hiyashi chuka, a chilled Chinese noodle dish made in Japan. The video shows exactly how to make the dish, so be sure to check it out. Sushi, ramen, tempura, sukiyaki, and other Japanese dishes are popular all around the world. Hiyashi chuka, a popular Japanese dish during the summer, can easily be made outside of Japan with a simple recipe. Beautifully arranged with a variety of colorful ingredients, hiyashi chuka is a delicious dish that looks great on Instagram. Be sure to look up hiyashi chuka to see some of the different ingredients and serving styles. Another appeal of hiyashi chuka is that you can change the flavor of the dish depending on the ingredients, sauce, and toppings. Why not make your own version of hiyashi chuka this summer and stay cool even in the summer heat?

A Look at the Popular Squid Dish From Hakodate, Hokkaido This video, titled "Japanese Street Food - DANCING SQUID SASHIMI Hakodate Japan Seafood," was released by "Travel Thirsty." Squid is a common dish in Japan, but around the world, squid is generally only eaten in Asia, the Americas, and Mediterranean regions such as Italy, while countries where squid is eaten as sashimi are limited to Japan and Korea. In Europe, squid and octopus are generally avoided because of their grotesque appearance, but as Japanese food has become more popular around the world, they have slowly come to be accepted. The setting for this video is a food stall-style restaurant called "Tabiji" located in "Ekini Market" in Hakodate, Hokkaido. The restaurant serves squid and other fresh seafood dishes. Hakodate is popular for its wide variety of seafood dishes, and we recommend the squid dish shown in the video. The highlight of the restaurant is the fresh squid caught in the squid fishing pool inside the restaurant, which is processed and made into sashimi or ika odori don (a dancing squid rice bowl). You might be thinking "eating live squid is cruel," but don't worry, all the squid dishes served here are properly processed and the squid is in fact not live! You can also try other seafood, including various seafood bowls and sashimi. Squid Is a Common Dish in Japan, but How Much Do You Know About Its Biology? Photo：Squid For Japanese people, squid is a dish that can be eaten on a daily basis in a variety of delicious recipes. However, very few people know about the biology of squid, so let's learn a little about them here. Squid are marine mollusks, and as they are nocturnal animals, squid fishing is done at night. The main edible species, such as the Japanese common squid/Japanese flying squid and heterololigo (spear squid), are found in groups. Squid are often thought to have ten legs, but in fact they have eight, the same number as octopus, and the other two are actually tentacles and act as arms. Squid have a more developed muscle and nervous system than other marine organisms, making them one of the top ecosystems in the ocean. There are a variety of species, from the tiny firefly squid measuring only 2 cm in length to the giant squid measuring over 20 meters in length. Squid is a healthy food that is rich in nutrients such as vitamin E, taurine, amino acids, zinc, DHA and EPA. Fresh Squid Recipes Photo：Ika somen In other countries, squid is mainly eaten as fritters, but since Japan is the world's largest consumer of squid, many delicious recipes have been developed throughout the years. Ekini Morning Market, shown in the video, is known as the pioneer of squid fishing pools, where customers fish for squid in a small "pond" and the squid is prepared on the spot. You can see the squid fishing pool from 0:36 in the video. The best way to eat fresh squid is as sashimi! To cut squid, cut along the body and separate the body from the legs. The legs have suckers, a sharp beak, and innards, so carefully separate them with a knife so that the innards are not crushed. From there, cut the body of the squid into thin strips with a knife to make ika somen (squid noodles), a classic squid dish. You can see ika somen being prepared at 2:51 in the video. Fresh squid sashimi is very firm and chewy. The innards of the squid can also be eaten as sashimi, but the best way to eat them is to add salt, crush it, and marinate the squid slices overnight. It can also be cooked in any other preferred method, such as simmered squid and taro, dried squid, or stir-fried. In the video, the freshly processed squid is still moving on the plate, and at 11:57 you can see the squid's legs desperately clinging to the plate with its suckers. Summary of the Squid at Ekini Market in Hakodate, Hokkaido Photo：Japanese common squid At 12:54, towards the end of the video, you can see a delicious squid bowl with ika somen noodles, a generous amount of salmon roe, and a freshly processed squid. When you pour soy sauce on the squid the body will start to move and you might feel a little sorry for them, but just remember that they're not live, they're just as fresh as they can be. There are many rich squid fishing grounds in the seas around Japan, and the season varies for different types of squid: January to May is the best time to catch spear squid, and June to December is the best time to catch Japanese common squid. If you’re visiting Hakodate be sure to enjoy all of the delicious, fresh seafood the city has to offer! ◆Hakodate Morning Market – Ekini Market｜General Information◆ 【Address】9-19 Wakamatsucho, Hakodate 040-0063 Hokkaido 【Access】Approximately 20 minutes from Hakodate Airport via car or taxi 【Hours】May – Oct. 5:30 A.M. – 2:00 P.M., Nov. – Apr. 6:00 A.M. – 2:00 P.M. 【Closures】The third Sunday of each month, July, Sept., Dec. no closures 【Parking】Available (New Ohte Rooftop Parking) 【Telephone】0138-22-5330 【Tripadvisor】Hakodate Morning Market Ekini Market (駅ニ市場) https://www.tripadvisor.com/Attraction_Review-g298151-d3210230-Reviews-Ekini_Market-Hakodate_Hokkaido.html

A Look at the Japanese Hot Pot Dish Shabu Shabu Omakase This video, titled "Chef Mako Okano Serves the World's Only Shabu-Shabu Omakase — Omakase," was released by "Eater." The video introduces Mako Okano, a female chef at a Japanese restaurant in New York that offers "Shabu-shabu," a Japanese style hot pot dish, in an "Omakase" format. Introduced in the video is the Japanese restaurant "Macoron," a new style "Shabu-shabu" restaurant in New York where Mako Okano cooks dishes using traditional Japanese ingredients while guests enjoy the show from their counter seats. Shabu-shabu - Original Japanese Cuisine Photo：Shabu-shabu "Shabu-shabu" is a Japanese dish in which thinly sliced meat is dipped in a pot containing soup stock to cook, and then dipped in ponzu or sesame sauce. In addition to meat, vegetables, tofu, and other ingredients are also boiled and then dipped in sauces creating a delicious assortment of flavors. It's said that the name comes from the onomatopoeia "shabu-shabu," which is the sound the meat makes while being pulled through the soup stock while held with chopsticks. "Shabu-shabu" is popular as a Japanese gourmet food, and it is a popular dish you can enjoy at Japanese restaurants as well as at home, with family and friends gathered around the pot. In Japanese shabu-shabu, there is no person designated to do the cooking, rather, each person "shabu-shabus" (dips the meat into the pot) and eats their desired portion. Mako Okano's Original "Shabu-shabu Omakase" Source :YouTube screenshot The dishes offered by Mako Okano start with appetizers, such as "Dashimaki Tamago" (a type of Japanese rolled omelet), abalone, yuba (tofu skin) and raw sea urchin, and tofu that is cooked via shabu-shabu. After that, the main Wagyu beef shabu-shabu is served with vegetables. This can be seen from 1:30 in the video. Mako Okano dips the thinly sliced meat of A5 or A4 ranked beef, which has the highest balance of lean and fat, several times in the boiling soup stock and serves it to customers after it's perfectly cooked. There are 4 types of sauces used in addition to the major Japanese ponzu and sesame sauces. The course is also original in that it's finished with soba noodles made by Mako Okano, who has worked at a soba restaurant herself. Soba is also one of the representative gourmet foods in Japan. Summary Shabu Shabu Macoron - A Popular Shabu-shabu Restaurant in New York Source :YouTube screenshot Mako Okano points out that the charm of her original Japanese shabu-shabu is that boiling the meat removes excess fat, so that the stomach doesn't feel heavy after eating it, and it also doesn't leave you feeling lethargic. Mako Okano also mentions that she wants to combine Japanese soba with shabu-shabu as it's good for one's health. By using Japanese ingredients and shabu-shabu recipes outside of Japan, she's able to share Japan's delicious cuisine with the world.

Video introduction of Japanese food at Irori, a famous restaurant in Mizunami City, Gifu Prefecture, Japan. This video, titled "Chef Masashi Yamada Serves Wild Game Hunted in the Mountains of Japan — Omakase Japan," was released by "Eater." It introduces the Japanese restaurant Yanagiya in Mizunami, hidden deep in the mountains of Gifu prefecture. Yanagiya is a famous Japanese restaurant and has been highly rated as the number one restaurant on Tabelog (a popular review sites for restaurants, hotels, etc. in Japan). It was ranked among the world's top 10 out of more than 16,000 restaurants in 2019 by La Liste, a French restaurant guide that showcases outstanding gastronomic establishments from around the world, and also received an award for outstanding regional cuisine. Many customers from all over the world come to Yanagiya to eat the local cuisine prepared by Chef Masashi. A Closer Look at Yanagiya, One of the Finest Restaurants in Japan Source :YouTube screenshot Yanagiya is a famous restaurant in Mizunami, Gifu, that serves exquisite regional cuisine using fresh, local ingredients. The restaurant is popular for its Japanese cuisine prepared on an irori. At 3:13 in the video, you can see the food being cooked on the restaurant's irori. An irori is a sunken hearth in the center of a room in older Japanese houses. The irori is blanketed with charcoal, and wood or charcoal is burned in it for heating or cooking purposes. The irori reflects the historical wisdom of Japan to create a space where people can gather in a circle to enjoy local cuisine in a heated room. Seasonal Japanese Food at Yanagiya – Taste the Four Seasons of Japan Source :YouTube screenshot A Variety of gourmet Japanese dishes, including popular game dishes, are prepared over Yanagiya's irori. The menu at Yanagiya features a variety of local ingredients, such as wild vegetables, river fish, (including sweetfish), eel, grilled duck skewers, and mushrooms, such as matsutake mushrooms, which give guests a taste of Japan's four seasons. Another popular dish on the menu is the delicious duck hot pot featured at 6:51 in the video. If you're not sure what kind of Japanese food to order, we recommend the Japanese course meal (和食コース料理) as it’s a great way to sample a variety of local cuisine. Summary of Yanagiya, a Restaurant Where You Can Enjoy Delicious Local Cuisine Over an Irori Source :YouTube screenshot As shown in the video, one of the unique characteristics about the way the chefs at Yanagiya prepare their dishes is the fluid handling of ingredients and instruments. The quick and experienced knife skills of the chefs will even provide entertainment for your meal. The cuisine cooked on the irori of Yanagiya is sure to create a lasting impression. Yanagiya is a famous restaurant, so be sure to make reservations in advance. ◆Yanagiya｜General Information◆ 【Address】573-27, Mashizume, Sue, Mizunami, Gifu Prefecture (〒509-6361 Gifu, Mizunami, 陶町猿爪573-27) 【Access】20 minutes by taxi from Mizunami Station on the Chuo Line 【Hours】[Mon. – Sat.] 12:00 - 15:00, 17:00 - 22:00, [Sun.] 12:00 - 15:00, 17:00 - 21:00 【Closures】Irregular holidays 【Telephone】0572-65-2102 【Remarks】Yanagiya uses a 100% reservation system. You will be unable to dine without one. 【Yelp】Yanagiya (柳家) https://www.yelp.com/biz/%E6%9F%B3%E5%AE%B6-%E7%91%9E%E6%B5%AA%E5%B8%82-2

Learn How to Make Chasen Nasu From a Chef – Video Introduction This video, titled "[Eggplant Recipe] How to Make Chasen Nasu" (【茄子レシピ】茶筅茄子 作り方 一例), was uploaded by "Japanese cuisine channel." In this video, Hiroyuki Deguchi, a chef in Kumamoto, Japan, teaches use some useful Japanese cooking techniques. Chasen nasu (lit. "Tea Whisk Eggplant") is a common eggplant decorations used in Japanese dishes. It's difficult to find Japanese cooking recipes directly from Japan, but this chef shows in detail how to cut, and season small eggplants. Even if you can't understand Japanese, the video is easy to follow, and we'll also have a step-by-step guide below. You're sure to get hang of it in no time! Be sure to follow along with the video. Japanese Eggplants vs. Other Eggplants The Japanese word for eggplant is "nasu" (茄子). Compared to eggplants in other parts of the world, which are often round and have a harder skin, Japanese eggplants are characterized by their long, slender body and dark purple coloring. Japanese eggplants are similar to American eggplants in color, but are quite different than say, Chinese eggplants, which have a much lighter color. How to Choose an Eggplant Photo：Eggplant The chef in this video uses a small eggplant. The trick to knowing whether an eggplant is good is to check the color of the cut end of the calyx (the leafy portion at the top of the eggplant) after cutting the stem. The darker the color, the less fresh the eggplant is. Additionally, fresh eggplants are characterized by prickly thorns on the calyx, and smooth skin on the surface. Be sure to check these points when picking an eggplant. [Video] 0:09 - How to Tell if an Eggplant Is Fresh Preparation of the Eggplant Photo：Cutting the eggplant The next step is to prepare the eggplants. First, scrape off the thorns of the eggplant with a knife and cut off the tip of the calyx, then, cut off the calyx. At this point, put the kitchen knife blade on the calyx and slowly turn the eggplant without moving the knife to remove it. You can see a simple demonstration of this in the video. [Video] 0:46 - Preparing the Eggplant How to Cut Chasen Nasu Once you've finished preparing the eggplant, it's time to cut the eggplant into a tea whisk shape. Using your knife, cut the eggplant vertically towards the center. Continue to rotate the eggplant little-by-little, making cuts as close together as possible. Slices can be deep towards the eggplant’s center, or shallow depending on how you want to cut it. Make slices all around the body of the eggplant while leaving the head and bottom uncut. [Video] 1:46 - Decorative Cuts for Chasen Nasu Deep Frying the Eggplants Next, fry the prepared eggplants in oil at 180°C (355°F). It's important to let the eggplants fry steadily for about 2 minutes. From there, remove one from the oil and stick it with a skewer; if it goes in smoothly, it's well fried. Remove all of the eggplants from the oil and remove the excess oil to the best of your ability. Simmer the Eggplants in Warishita Sauce and Cool Them to Complete Photo：Warishita sauce Simmer the fried eggplants with warishita sauce prepared with the following ratio. Warishita Sauce: Dashi 5:Soy sauce 1:Mirin (cooking sake) 1:Sugar a pinch Simmer the eggplants in warishita sauce about one minute. Then, cover the pan with parchment paper and let them cool for about 30 minutes to let the flavor sink in. Finally, remove the eggplants from the pan. While holding the head of one of the eggplants, twist it to make it look like a bamboo tea whisk; do this for each eggplant. Place the eggplants in a bowl, pour dashi over them, and you're done! Decorative Eggplant Cuts for Tempura The video also introduces another decorative cut for small eggplants. Start by cutting a small eggplant in half. Then, using the tip of a knife, make vertical cuts on the eggplant. Finally, pat the body of the eggplant with the side of the knife; this will cause the eggplant to open into a beautiful fan-like shape. [Video] 2:56 - How to Cut Eggplant for Tempura The Different Varieties of Eggplants Photo：Different eggplant varieties Despite eggplants being known as summer vegetables in Japan, some people say eggplants are best suited for the fall. In general, eggplant season is from early summer to early fall in Japan, although there are some varieties that can be enjoyed starting in late April. Do you know of the different types of eggplants in Japan? First, there are the small eggplants shown in the video. "Konasu" (小茄子, lit. "Small eggplants") is the general term for eggplants that are around 3 inches long and weigh approximately 30 grams (1 ounce). Yamagata and Kyoto are two areas in Japan that are famous for their eggplants. Besides the simmered chasen nasu recipe we have seen, eggplant is often pickled in Japan as well. Karashizuke (a local specialty of Yamagata prefecture) made from eggplant goes great with rice! Another popular eggplant is Naganasu (長茄子, lit "long eggplants), which are often sold in supermarkets in Japan. This eggplant has soft flesh and is suitable for dishes like mabo nasu (fried eggplant with Chinese chili sauce). Marunasu and Beinasu, which are round in shape, are recommended for Miso Dengaku (a dish in which tofu, vegetables, etc. are skewered, grilled, and coated with a miso glaze) because of their tender flesh. Another famous eggplant is Mizunasu. This variety of eggplant is cultivated in southern Osaka. Their skin is thin and soft so they can be eaten raw, and they are known to be sweet and juicy. In addition, there are eggplants with a green skin called Aonasu and even a variety of eggplant called Shironasu, which has white skin. Chasen Nasu Eggplant Decoration & Recipe Summary Some of the recipes for chasen nasu are quick and easy to prepare in a microwave using a microwave-safe container and mentsuyu (a type of noodle sauce made with dashi, soy sauce, mirin, and sugar). It's very easy to make and convenient when you don't have a lot of time. That being said, we definitely recommend taking the time to recreate a professional flavor. You can also try cutting the eggplant into decorative shapes so it's a feast for both the eyes and mouth! We hope this easy chasen nasu eggplant recipe has sparked your interest in Japanese cooking!

An Entire Bonito Processed and Turned Into Exquisite Dishes This video, titled "Japanese Street Food - Seared Bonito and Sushi," was uploaded by Japan Food Adventure. If you're going to visit Japan, a country surrounded by water on all sides, then not trying the sushi and other delicious cuisine would be a crime! For those looking to try delicious Japanese cuisine, we recommend trying bonito tataki, one of the most popular sushi items in Japan. This time, let's take a look at how a professional chef makes bonito tataki and nigiri sushi! The video is 22 minutes long, but it’s full of fine details and highlights. Bonito Tataki – A Popular Dish in Japan Photo：Straw roasted bonito tataki Bonito (or skipjack tuna) is a delicious fish that is low in calories and rich in nutrients. It has been a favorite menu item in Japan since ancient times. It's said that the reason why bonito tataki is called "tataki" comes from the sound of the chef tapping the cutting board as he cuts the bonito with his knife (tataku 叩く means "to tap" in Japanese). You can see freshly caught bonito at the beginning of the video, so be sure to check it out. Preparing the Finest Bonito Tataki Source :YouTube screenshot First, at 3:01, you can see the fresh bonito being processed. The traditional way to make roasted bonito tataki is to sear it with straw, as shown at 10:55 in the video. After the surface of the bonito is slowly baked with rice straw, the bonito is quickly cooled in ice water and cut into pieces, as shown at 14:18 in the video. It's also delicious when arranged with Japanese ginger, grated daikon, or thinly sliced onion. Season it with ponzu sauce, dipping sauce, or other seasonings, and you've got yourself a delicious gourmet Japanese dish. The finished bonito tataki can be viewed at 17:17 in the video. In Kochi, a place famous for its bonito, it's standard to eat bonito tataki with salt. Not only can you eat it as it is, but you can also nigiri it with sushi rice, which is shown from 18:12 in the video. Summary of Bonito Tataki Source :YouTube screenshot This video introduced the artisanal skills of a Japanese chef as he processes and prepares bonito with great skill. In Japan, there are many seafood dishes that use an abundance of fresh seafood, such as bonito tataki, grilled fish, and sashimi. If you're looking to taste the finest in Japanese cuisine and learn about Japanese food culture, definitely visit an authentic Japanese restaurant and enjoy lunch or dinner.

Video introduction of sushi chef at Sushi Kappou Ueda in Ginza, Chuo-ku, Tokyo This video, titled "日本食ドキュメンタリー　江戸前穴子　Documentary of Japanese "ANAGO SUSHI" 日本美食记录-江户前穴子," introduces the splendor of Japanese food with a focus on Edomae anago (conger eel). In this video, Chef Eiichi Ueda, a sushi chef in Ginza, shows everything from purchasing ingredients to preparation and talks about his passion for Anago. The answer to why Japanese food is loved by so many people around the world may be found in this video. What Is Edomae Anago? Photo：Anago Sushi “Edo” is the old name for Tokyo and Anago was caught in what is now Tokyo bay which is in front of Edo. “Mae” means “in front of” in Japanese. The Edomae Anago absorbs nutrients from the river flowing into Tokyo Bay, and is considered a seafood gourmet that is a symbol of Edomae and is backed by history and culture. Eiichi Ueda, the sushi chef from Ginza, who is also the star of this video, was fascinated by anago, and says that when he purchases anago at Tsukiji fish market, he uses anago caught off the coast of Haneda in Tokyo Bay, and through this, we get an understanding of his dedication to his craft. A Commitment to the Art of Japanese Cuisine Source :YouTube screenshot One of the reasons why Japanese food is as popular as Western food around the world is because of its artisan's extraordinary attention to detail. In this video, Mr. Ueda mentions the significance of the process of buying fish from a trusted supplier, processing it himself, and cooking it using time-tested cooking methods. He is committed to cooking Edomae Anago, and the pride of being a craftsman of Japanese food, is the reason why Japanese food has become one of the most popular gourmet foods in the world today. The Merits of Japanese Food Source :YouTube screenshot The beauty of Japanese food lies in the preparation of each and every ingredient. The pride and responsibility to devote time, effort, and gratitude to every ingredient served to the customer, and to cook with the pride and responsibility of a craftsman is considered to be the essence of Japanese cuisine. They are also very particular about the way they prepare their rice and how to process and prepare fish. Chef Ueda, also says that cooking with gratitude for the ingredients is the only way to bring out the best in them and provide customers with the best food possible. Summary of Edomae Anago In the video, The Japanese craftsmans, Chef Ueda Eichi, shows us Edomae Anago, and what makes Japanese cuisine such an amazing gourmet experience. Watch this video to find out all about why Japanese food has become one of the world's leading gourmet foods. We explained just a small fraction of the video’s contents in this article, so we recommend watching the full video to get the full story. Thanks to Edomae Anago, perhaps even more people will begin to understand and appreciate Japanese cuisine. ◆Sushi Ueda◆ 【Address】Shonan Building B1F 1-14-10 Ginza Chuo Ward Tokyo 【Access】30 minutes walk from Ginzaicchoume Station 【Hours】17:30～23:00 【Closures】Sunday, holiday 【Parking】None 【Telephone No】03-5524-3311 【Yelp】Sushi Ueda https://tabelog.com/tokyo/A1301/A130101/13106255/

Video introduction of "Tokyo Shiba Tofu Restaurant Kai", a tofu specialty restaurant in Minato-ku, Tokyo This video, titled "[Japanese Cuisine] Tofuya Ukai (【和食】とうふ屋うかい　Touhuya Ukai), was released by "美味しんブログ Delicious blog." Tokyo Shiba Tofuya Ukai, shown in the video, is a tofu specialty store with a marvelous garden in Tokyo Tower located in Tokyo's Minato Ward. It's rare to find a tofu specialty store; however, their charm is their delicious food and gardens and also the surrounding scenery unique to the city. The Japanese dishes pair well with sake, and it's a place that we highly recommend checking out if you have the chance. Now, let's take a look at Tofuya Ukai! The Tofuya Ukai Monthly Course Shown in the Video Source :YouTube screenshot The video shows the monthly course at Tofuya Ukai, so we'll be introducing it to you here. ① Appetizer The 1st item on the course, which can be seen from 2:27 in the video, is abalone and somen (thin noodles), a Japanese lantern filled with bayberry, seared pressed sushi, and shrimp karasumi. It's a luxurious menu from the get-go! ② Specialty Age-Dengaku The 2nd item on the course, seen from 3:03 in the video, is the famous age-dengaku, a type of deep fried tofu. It can be enjoyed even more by eating it with the finely cut white leeks that come with it. ③ Minced Shrimp Dumplings The 3rd item on the course, which can be seen from 3:26 in the video is a minced shrimp dumpling. Don't let its appearance deceive you as this dish is bursting with flavor. Source :YouTube screenshot ④ Kamo Eggplant with Sesame Sauce The 4th item on the course, seen from 3:35 in the video, is Kamo eggplant with sesame sauce. The eggplant with sesame sauce has a simple appearance but is made from carefully selected ingredients and has a powerful taste that makes it not the least bit inferior to other dishes. ⑤ Specialty Tosui Tofu The 5th item on the course, seen from 4:09 in the video, is the famous specialty Tosui Tofu. Once you try this tofu, you'll never be satisfied with any other tofu. ⑥ Special Selection Charcoal Grilled Wagyu Beef The 6th item on the course, seen from 4:17 in the video, is the special selection charcoal grilled wagyu beef that has been luxuriously grilled over charcoal. The delicious charcoal grilled wagyu beef pairs unexpectedly well with wasabi. ⑦ Ayu Rice The 7th item on the course, seen from 5:17 in the video, is, ayu rice, in which ayu (sweetfish) has been expertly cooked in rice. The set of simple but delicious ayu rice and miso soup warms and heals the body from the core. ⑧ Fig The 8th item on the course, seen from 5:38 in the video, is the dessert item, fig. You can eat one after the other, with the figs having a strong sweet taste. This monthly course is ¥14,200 including tax. Summary of Tofuya Ukai Photo：Teppanyaki meat In this article we introduced "Tokyo Shiba Tofuya Ukai." Not only can you enjoy course meals at this tofu specialty restaurant, but you can also buy souvenirs as well. Be sure to check them out when you visit if you're looking for gifts for friends and family. Many of the items have a rustic Japanese atmosphere about them. The kaiseki cuisine centered on the tofu of the well-known restaurant Tofuya Ukai is packed with flavors that represent the spirit of Washoku. The menu is also quite extensive, and all seats are non-smoking with private rooms available for reservation. That being said, you can feel at ease even when coming with children. In addition to the Tokyo Shiba branch introduced in the video, "Tofuya Ukai" also includes Kawasaki's "Tofuya Ukai Saginuma Branch" and Tokyo Hachioji's "Tofuya Ukai Owada Branch." The Ukai Group includes Ukai Toriyama, Ukai Chikutei, Ginza kappou ukai, “Roppongi kappou ukai, Roppongi Ukai-tei, Hachioji Ukai-tei, Ginza Ukai-tei, Omotesando Ukai-tei, Yokahama Ukai-tei, Azamino Ukai-tei, Grill Ukai Marunouchi Branch, and Le Poulet Brasserie Ukai, with many restaurants being operated in the outskirts of Tokyo. Consider checking these out as well Tofuya Ukai offers hospitality in all its forms, from the food, to the Sukiya-style architecture that retains a chic Edo feel, to the garden that changes its appearance in each of Japan's beautiful four seasons. If you're thinking of traveling to Tokyo, consider making reservations! ◆Tokyo Shiba Tofuya Ukai｜Restaurant Overview◆ 【Address】4-4-13 Shiba Koen, Minato-ku, Tokyo 【Directions】 A 5-minute walk from the Akabanebashi Exit of Toei Oedo Line Akabanebashi Station A 9-minute walk from the #1 Exit of Tokyo Metro Hibiya line Kamiyacho Station A 7-minute walk from the A4 Exit of Toei Mita Line Shiba Koen Station A 20-minute walk from the North Exit of JR Hamamatsucho Station 【Hours】 Weekdays　11:45 - 15:00, 17:00 - 19:30 Saturday・Sunday・Holidays　11:00 - 19:30 【Telephone】03-3436-1028 【Official Website】Tokyo・Shiba Koen Tofu Kaiseki Cuisine "Tokyo Shiba Tofuya Ukai" https://www.ukai.co.jp/english/shiba/ 【Yelp】Tokyo Shiba Tofuya Ukai https://www.yelp.com/biz/%E6%9D%B1%E4%BA%AC-%E8%8A%9D-%E3%81%A8%E3%81%86%E3%81%B5%E5%B1%8B%E3%81%86%E3%81%8B%E3%81%84-%E6%B8%AF%E5%8C%BA?osq=Tofuya+Ukai

Introducing Eelpouts - An Interesting Delicacy in Kanazawa, Ishikawa "Eelpouts: The rare fish loved in Kanazawa| nippon.com," is a 4K video uploaded by "nippon.com." Have you heard of eelpouts before? There probably aren't many people who've heard of this strange fish, but it's actually a specialty of Kanazawa that's attracting attention as an ingredient for beauty supplements. This video will show you how to prepare some delicious eelpouts! The Unsightly Eelpout - A Look at the Strange Fish Photo：Eelpouts Eelpout is written "幻魚" (roughly "Illusion Fish") in Japanese Kanji. This deep-sea fish is a type of sea-bass (belonging to a genus of Zoarcidae) and there are more than 230 types of eelpouts around the world. The reason why it's called "illusion fish" in Japan is likely because of its wiggly, slimy and grotesque body, and it was never eaten or studied. It has been found that it prefers the cold water of the northern hemisphere and usually lies on the seafloor, eating shells, sea urchins, and starfish that are in the sand. It swims very slow and its proper name is "ノロゲンゲ" (norogenge) in Japanese. The best time to catch it in the Hokuriku region is from September to May. How to Prepare Eelpouts Source :YouTube screenshot The most distinctive feature of the eelpout is its long, thin body, slimy surface, and soft texture. This is because it's rich in fine gelatin and collagen. It has quit a plain taste, so it can be used in any kind of cooking, and it is very popular in Kanazawa and Toyama. As you can see from 0:41 in the video, they cost around 400 yen per four fish, which is cheap during the harvest seasons, so it's often eaten as a main dish in Japan's Hokuriku region. Fried, dried, and tempura are also popular ways to prepare it, and these can be seen from 1:17 in the video. The slimy surface disappears when deep-fried giving it a nice and soft texture. Because of its simple taste, it's used as the main ingredients in miso soup and hot pot on a regular basis. Summary of Eelpouts, a Kanagawa Specialty Photo：Miso soup with bamboo shoots Eelpouts are also called "gengyo," "dogi," "mizuuo," and "sugayo" in Japanese. Although grotesque at first glance, it's gaining attention as a main ingredient in beauty supplements due to its high moisture content and moisturizing properties. Eelpout hot pot and eelpout soup are foods that women should pay attention to if they're focusing on beauty because it warms the body from the core and makes the skin look youthful. Be sure to try them when you visit Kanazawa, Ishikawa.

Enjoy a Traditional Japanese Breakfast! This video, titled "日本の朝ごはん　和食編　How to make a Japanese Breakfast.," was uploaded by "makira cooking channel." It shows how to make a traditional Japanese breakfast using an earthenware pot. If you stay at a Japanese onsen ryokan (hot spring inn), you can enjoy a traditional Japanese breakfast made with local ingredients. You can even make that same delicious food in your own home! Cook a unique Japanese breakfast and experience Japanese culture. But first, be sure to check out how it’s done in this video. Traditional Japanese Rice Cooked in an Earthenware Pot Photo：Earthenware rice In this video, you can see how a traditional Japanese breakfast is made. First, as shown at 0:37 in the video, you’ll need to cook the rice in an earthenware pot. Start by putting the rice in the earthenware pot and washing it. Add 200-230 ml of water per 180 ml of rice, and put the earthenware pot over the flame. Bring the pot to a boil, then lower the heat to a simmer and cook for about 15 more minutes. After the 15 minutes have passed, let the rice steam for another 10ish minutes to finish your delicious earthenware rice. It may be difficult getting used to at first, but with a little practice, you'll have it down in no time! The reason why this method is so appealing is that the rice has a very different flavor from that cooked in a rice cooker, so we really recommend giving it a try if you have the chance. You can see the glistening rice cooked in the earthenware pot at 7:37 in the video. Miso Soup - An Essential Part of Japanese Breakfast Photo：Washoku, miso soup The dashi (soup stock) for the popular Japanese dish, miso soup, is made with ingredients such as dried bonito flakes, kombu, and niboshi (dried sardines). Putting these ingredients in just the right amount of water and letting them soak overnight makes for a delicious broth. For the miso soup, add your favorite ingredients, such as leeks and tofu. If you use abura-age, be sure to wash it with boiling water before adding it your soup. This removes any excess oil. You can see this recipe at 4:14 in the video. The Japanese Breakfast Menu Photo：Cooked salmon In Japan, cooked salmon is another essential part of any Japanese breakfast. The plump, grilled salmon pairs well with white rice. We also recommend adding tamagoyaki, another traditional Japanese snack. If you add dashi to the battered egg before grilling it, you can make a fluffy dashi omelette! You can also try other dishes, such as boiled spinach and hijiki. The key is to use only soy sauce and other seasonings to bring out the flavors of the ingredients while keeping it simple. These popular dishes can be seen in the video as well. Summary of Japan's Traditional Breakfast Photo：Japanese breakfast Rice, miso soup, and many other Japanese dishes have a long history in Japan. Cooking and eating a delicious traditional Japanese style breakfast is a great way to start the day! You can see the finished Japanese breakfast at 7:57 in the video. If you're interested in Japanese food, you can follow the instructions in this video to prepare a delicious traditional Japanese breakfast.

Introduction of the omelette rice recipe divine video of "Yokohama Tachibana-tei" in Yokohama City, Kanagawa Prefecture. This video is titled “Graceful Skills, Yokohama Tachibanatei, Omelette Rice Performance, Uncut ｜ Awesome Cooking Demo of Fluffy Japanese Omurice（華麗な技 横濱たちばな亭 オムライスパフォーマンス ノーカット | Awesome Cooking Demo of Fluffy Japanese Omelette Rice）” created by “LifeWith505” and it introduces the omurice-making process of “Yokohama Tachibanatei,” a famous Japanese restaurant introduced in television programs and magazines. The quick hands when stir-frying the chicken rice in the pan and the incredible skill of making the fluffy omelette that is placed atop the chicken rice is artistic and flashy. What is Yokohama Tachibanatei? Photo： Yokohama Minatomirai｜Yokohama Red Brick Warehouse Yokohama Tachibanatei, located in Yokohama Red Brick Warehouse and Cubic Plaza Shin-Yokohama in Yokohama City, Kanagawa Prefecture, is a famous restaurant where you can enjoy authentic Western dishes in Japan and whose most popular dish is its omurice. It’s always crowded during lunch, and its artistically-made omurice is enjoyed not just by the Japanese, but by foreigners as well. The key to its popularity is not just its aesthetic beauty, but also the fact that you can watch the live performance of the omurice being cooked, as this video introduces. In fact, omurice is said to be a Japanese dish made in Japan and its recipes and ingredients differ from restaurant to restaurant. However, this omurice “Omurice of a Western Food Restaurant” uses a recipe where a runny half-cooked egg is placed on the top of some chicken rice. In this video, you can see the amazing performances of the omurice-professionals of Yokohama Tachibanatei, a source of pride for Japan. The Chicken Rice Recipe of Yokohama Tachibanatei Source :YouTube screenshot The key to making the chicken rice, which will become the foundation of the omurice, is to stir-fry it with lots of butter and to make use of the savory flavor of the sauce and ketchup! While stir-frying the rice on a pan with hot butter, you add the first sauce (0:37). After adjusting the flavor with some salt and pepper and then giving it a mix, you add the second sauce at (1:13). Their ability to shake the frying pan without dropping a single piece of rice is truly the skill of a professional. The Fluffy Half-Cooked Egg Recipe of Yokohama Tachibanatei Source :YouTube screenshot The cooking process of the omelette that will be placed on top of the chicken rice begins at 2:28. You make the runny half-cooked eggs by putting a generous amount of mixed eggs in a pan with hot butter and then adjusting the intensity of the heat while finely shaking the chopsticks and the pan. This is the biggest highlight of this video! When the cooked egg flies through the air and lands on the chicken rice, the omelette splits beautifully, showing its fluffy, runny insides! This amazing cooking skill, that separates the amateurs from the pros, will make you go wild. You can see this from 3:21 in the video. If you want to carefully observe the omelette being placed on the chicken rice, we recommend watching the slowed-down version from 3:25. Summary of Yokohama Tachibanatei's Omurice “Yokohama Tachibanatei,” is a Western restaurant where you can enjoy not just the delicious omurice made with a special recipe, but also the incredible professional skills of the cooks. An original demi-glace sauce full of savory deliciousness is poured over the omurice, and you you'll be filled with satisfaction for the mere price of 880 yen (~$8 USD). Yokohama Tachibanatei, the restaurant introduced in this video, is located in Yokohama Red Brick Warehouse, which is overflowing with diverse foreign cultures, gives the feeling of being inside a Western-style house, and is a popular restaurant highly rated on gourmet websites. In addition to the omurice, the menu also has dishes such as cutlet sandwiches and curry rice. In the Shin-yokohama restaurant, you can also get some take-out dishes such as tonkatsu bento (pork cutlet lunchbox). It’s a popular restaurant, so you may need to reserve some seats depending on the time you visit, but please visit the restaurant and enjoy the delicious taste of the omurice and the amazing cooking skills that you can watch live, both the pride and joy of Japan! ◆Yokohama Tachibanatei, Yokohama Red Brick Warehouse Restaurant◆ 【Address】First floor of Yokohama Red Brick Warehouse Building No.2, 1-1-2 Shinko (新港, Shinko), Naka Ward (中区, Nakaku), Yokohama City 【Access】6 minutes by foot from Minatomirai Line Bashamichi Station (馬車道駅, Bashamichieki), Nihon-Odori Station (日本大通り駅,Nihonodorieki) 【Hours】11:00〜21:00 【Closures】None 【Parking】None 【Telephone No】045-650-8752 【Official Website】Red Brick Warehouse Restaurant ｜ Western Food Yokohama Tachibanatei https://yokohama-tachibana.net/akarenga/

The Incredible Skills of Okonomiyaki Chefs This video about Hiroshima style Okonomiyaki is titled “An Okonomiyaki Stall Bringing in Droves of Fans/2018/Craftsmanship/Street Food Japan Okonomiyaki" (その場でファンが出来るお好み焼き屋さん　2018　職人芸　Street Food Japan Okonomiyaki). The chef from the Okonomiyaki stall introduced in the video, is a full-fledged pro when it comes to making large amounts of Hiroshima style and Kansai style Okonomiyaki. Many customers gathered to see the outstanding performance, attracted by the delicious smell of the Okonomiyaki. Besides the incredible performance, the reason why Okonomiyaki is so popular is because of the relatively low prices and the filling nature of the delicious snack. Many people are impressed by the amazing performance of making Okonomiyaki. Check out the video to see the quick hands of this chef as he prepares Kansai/Hiroshima style Okonomiyaki. The performance is quite impressive. You'll probably want to see it in person after watching the video. What Kind of Food Is Okonomiyaki? Ingredients and How It's Made! Photo：Hiroshima style Okonomiyaki Okonomiyaki is a traditional Japanese food, and has been a soul food for many people for a long time. Okonomiyaki was created in Tokyo sometime between 1926 and 1941. The recipe is very simple- You simply mix all the ingredients and cook it on a teppan (iron grill/skillet) or in a pan. Later on, the custom spread from Tokyo to the Kansai region. There are two kinds of Okonomiyaki: Kansai style (Osaka area) and Kanto style (Tokyo area). What you see in the video is called Kansai style Okonomiyaki. Kansai style Okonomiyaki is made by mixing minced cabbage and batter together and cooking it on an iron pan. However, some people make it differently by flattening the batter on the iron pan and putting the cabbage on top. Modanyaki is a different type of Okonomiyaki that involves putting noodles into the mix. Modanyaki is also very popular in Japan. The recipe is pretty simple. Use flour and water to make a batter, and mix it with minced cabbage and Yamaimo (Japanese yam). From there, cook the ingredients on the iron plate after greasing it with cooking oil, adding sliced pork, noodles, green onions, eggs, and other delicious ingredients. You can simply put whatever ingredients you like in Okonomiyaki. Some other popular ingredients are seafood, cheese, and mochi (rice cakes). Once you've finished making the okonomiyaki, season it with okonomiyaki sauce, fish flakes, and dried green seaweed. Many people prefer mayonnaise on their Okonomiyaki. The most common way to eat Okonomiyaki is to cut it in small pieces using the spatula, so that it can be shared amongst friends. For the Okonomiyaki from a festival stall (like the one in the video), use chopsticks to cut the Okonomiyaki. Takoyaki, and Monjayaki are 2 popular foods in Japan similar to Okonomiyaki. The video shows viewers the entire process of making Okonomiyaki, from greasing the iron plate, to flattening the batter and adding ingredients such as sliced pork and cabbage. One of the most impressive scenes can be seen at 1:54, when the chef flips each Okonomiyaki one by one in quick succession. He's making 30 Okonomiyaki at once! Be sure to check out the video to see a detailed look at how Okonomiyaki are made. Japan's Popular Festival Stalls! Source :YouTube screenshot No festival is complete without getting some food at a local stall. And the taste of freshly made okonomiyaki from a stall is totally different from what you'd make at home. There are actually a lot of tourists who visit Japanese festivals just to enjoy different foods and see the amazing skills of the chefs. In this video, we showed you the craftsmanship of the Kansai-style and Hiroshima-style okonomiyaki attracting large crowds. This Okonomiyaki stalls are very popular and often attract large lines of people. Don't be surprised when you're not the only one excited to buy this delicious treat. Summary of Japan's Delicious Okonomiyaki Trying different food at festival stalls is an inseparable part of Japanese festival culture. There are a lot of different food stalls at Japan's festivals where you can see the professional skills of chefs. The amazing skills of Japan's Okonomiyaki chefs is a must-see! This video offers a new way to enjoy the festivals- watching the craftsmanship of japan's food stall chefs! If you want to see the craftsmanship behind Japan's food stall culture, or if you want to try the mouth-watering okonomiyaki for yourself, be sure to hit up one of Japan's festivals!

Gourmet local delicacy “funa-zushi” - Video introduction of the special manufacturing process by a long-established craftsman in Takashima City, Shiga Prefecture. "Before Sushi, There Was Funazushi" is a video produced by Great Big Story to promote Funazushi, a local specialty of Shiga Prefecture. This is the video for “Kitashina-roho,” a long established Funazushi shop founded 400 years ago in the Edo Period. Kitashina-roho has closed down once before, but 18th generation craftswoman Mariko Kitamura and her husband Atsushi aimed for a fresh start through the production of high quality Funazushi. The video shows a craftsman explaining what Funazushi is and how it's made. We don't recommend watching this on an empty stomach! What Is Funazushi? Photo：Funazushi Funazushi is a local food made around Lake Biwa (琵琶湖:Biwa-ko), the largest lake in Japan. Japan has a history of fermenting fish using lactic acids such as salt, rice, or rice malt, in order to make sushi. Funazushi was an especially popular preserved food around Lake Biwa, an area far from the sea. How Funazushi Is Made Source :YouTube screenshot Funazushi is known as one of the roots of Japanese sushi culture. Sushi in Japan is characterized by the craftsmanship of the chefs. Sushi is prepared by the chefs in seconds and eaten immediately. This became a popular part of culture in the edo period and was known as "Hayazushi" (lit. Fast Sushi). However, Funazushi, being a fermented food, takes a long time to prepare. In fact, it can take as long as three years from the time of production to the time it is eaten. According to the explanation by Atsushi Kitamura in the video (1:41), "There are three important things in making Funazushi: gutting, blood letting, and desalination." Funazushi is made from Nigorobuna living in lake Biwa. To make Funazushi, the sushi chef starts by prepping the fish. From here, the fish is stuffed with salt and then transferred to a barrel with more salt. Mariko Kitamura says in the video "I want everyone to understand the time and effort to make Funazushi, and to understand that Funazushi is one of the roots of the sushi we eat today" (2:10). There are two types of Funazushi: Honnarezushi which is fermented using only salt, and Hayanare that is fermented using vinegar. Eating Shiga's Local Specialty Photo：Funazushi Chazuke Shiga's local specialty, Funazushi, is available in stores on Nishikikoji-dori in Kyoto or by mail order service. We recommend buying this as souvenir and enjoying the distinct flavors of this traditional snack. If this distinct smell bothers you, we recommend eating the Funazushi with chazuke. In Japanese style restaurants in Shiga or Kyoto, it's often paired with locally made sake. Although Funazushi is not grilled, it tastes similar to roasted foods, such as ham. Summary of Funazushi Funazushi used to be a common food in Japanese homes. As you can see from the video, it takes time and effort to make this delicious food. You can see the time and effort that chefs put into making these Funazushi by watching the video. The smell of fermented food can be off putting to many people, but the flavor can be quite addictive. Eating such a rare treat is akin to dining on caviar. If you're planning on dropping by Shiga, be sure to visit the famous Japanese restaurants in Shiga to try some delicious Funazushi! ◆Kitashina-roho◆ 【Address】1287 Katsuno Takashima-shi Shiga 【Hours】10:00 to 17:00 【Closures】Monday・Thursday 【Telephone】0740-20-2042 【Tabe-log】Kitashina-rouho https://tabelog.com/en/shiga/A2505/A250501/25000007/

Sea Urchin Cuisine - An Exquisite Japanese Cuisine Gaining in Popularity This video, titled "Japanese Roadside Snacks - Fresh Sea Urchin｜Japanese Sea Food" (日本路邊小吃 - 生海膽 日本海鮮), was released by “Roadside Snacks” (路边小吃). It introduces one of the most popular Japanese ingredients, sea urchin. Sea urchin is a distinctive creature with a round body covered in sharp spines. In Japan, it’s common to eat sea urchin as sashimi, sushi, or in sea urchin rice bowls. Enjoy a wonderful time tasting the finest sea urchin at a seafood restaurant that serves exquisite Japanese cuisine. The Ecology of the Popular Seafood Ingredient, Sea Urchins Photo：Sea urchin Sea urchins are a spiny marine animal found on rocky beaches and in the deep sea. Sea urchins are echinoderms and are characterized by their pentaradial symmetry. However, there are many aspects of their biology that remain unknown. In Japan, sea urchins are widely found in coastal areas, such as Hokkaido and at Iwate Prefecture's Sanriku Coast. Sea urchins are in season from June to August. During this time period, the meat of the sea urchins is truly exquisite. The mushy insides of the commonly eaten sea urchin look like eggs, but they are actually the animal's gonads. Types of Edible Sea Urchin Photo：Sea urchin There are around 180 known species of sea urchins in the seas around Japan and more than 800 known species around the world. The most commonly eaten raw sea urchins in Japan are the Bafun (Hemicentrotus) and Ezo-Bafun (Strongylocentrotus intermedius), Purple Sea Urchin (ムラサキウニ), and Northern Purple Sea Urchin (キタムラサキウニ), which are mainly from Hokkaido and the Tohoku region. In Japan, in addition to wild sea urchins, many sea urchins are farmed to be eaten out of season. Thanks to advances in aquaculture techniques, it’s possible to eat delicious sea urchin in Japan all year round. The Various Ways to Eat Sea Urchin Photo：Sea urchin sushi Sea urchin is a popular ingredient in many Japanese dishes. It can be eaten in a variety of ways, including sea food bowls, sashimi, sushi, uni don, and more. If you're traveling along the coast of Japan, you'll be able to eat the delicious seaside ingredient to your heart's content. Each restaurant has its own recipe for preparing sea urchin, so we recommend trying the sea urchin of a bunch of different restaurants to find which one you like most! From 8:56 in the video, you can see the sea urchin being shelled and then served fresh. Summary of the Popular Seafood Ingredient, Sea Urchin Photo：Sea urchin A variety of seafood ingredients are used in Japanese cuisine, including the popular sea urchin, fish, such as bluefin and skipjack tuna, and shellfish, such as scallops. As shown in the video, at famous Japanese restaurants you can watch the chefs quickly process the sea urchin up close and personal. When you visit Japan, be sure to visit some delicious seafood restaurants to experience Japanese food culture!

Yakisoba at Japan's Festival Stalls This video, titled "Japanese yakisoba street food japan how to make yakisoba" (物凄い焼きそば女職人 焼きそば屋台 職人芸 無修正 ノーカット Japanese yakisoba street food japan how to make yakisoba[飯テロ公式]), was released by "JAPAN FOOD 〜 The Ultimate Food Porn 〜" (JAPAN FOOD 〜最高の飯テロ〜). The video shows how yakisoba is made at food stalls at festivals in Japan. In the video, the yakisoba chef works quickly to prepare a huge amount of yakisoba, an amazing feat that you'd be hard pressed to imitate. Check out the amazing skills in the video! How Delicious Festival Yakisoba is Made! Photo：A yakisoba stand Yakisoba is a popular food that is relatively easy to make at home. Prepare some Chinese noodles and cabbage, throw it into an oiled pan, add water and fry it up. After stir-frying the noodles, season with yakisoba sauce. We recommend trying it with some mayonnaise or adding pickled ginger on the side, two authentic ways of serving it in Japan. Yakisoba sold at Japanese food stands are generally sold in small plastic containers, as shown at 3:38 in the video. What is the charm of the yakisoba stand that is shown in the video? Photo：yakisoba stand Of course, homemade yakisoba is delicious, but there's just something about the yakisoba at festivals that will have you coming back for more. The food stands found at festivals across Japan use plenty of ingredients, and season them all at once with tasty seasonings. Making a lot of yakisoba at once is a lot of work, especially when doing it for hours on end. As a staple food of festivals, yakisoba can be purchased at a reasonable price, generally costing around 200 to 500 yen, depending on the area. Different Varieties of Yakisoba Photo：Yakisoba sandwich There are many different recipes for yakisoba, so try cooking it at home or if you're in Japan, be sure to visit a specialty store. Yakisoba sanwiches with yakisoba sandwiched between a hotdog bun is popular as a light snack that anyone can enjoy. There are also local recipes from different regions of Japan, such as omusoba and sobameshi. Yakisoba can be seasoned in a number of ways. In addition to yakisoba sauce, there's also yakisoba made with Worcestershire sauce, soy sauce and oyster sauce, salt and pepper, and even miso. Summary of Japan's Delicious Yakisoba Stands Photo：A yakisoba stand The video introduced in this article shows how large amounts of yakisoba is made at festivals in Japan. It's quite impressive, and if you haven't eaten yet, it might just have you in the mood for some tasty noodles! Be sure to try some delicious yakisoba when visiting any of Japan's exciting festivals.

Video introduction of "Gin no An Osu Shotengai" Taiyaki store in Nagoya City, Aichi Prefecture This video, titled "薄皮たい焼きの作り方 Japanese Pancakes fish shaped TAIYAKI," produced by "Sushi Bomber TV クッキング最前線," shows taiyaki being made at a food stall. This video is a compilation of taiyaki demonstrations at "Gin no An" at Osu Shotengai, a shopping street in Nagoya city (名古屋市: Nagoya-shi, Aichi prefecture (愛知県: Aichi-ken). Taiyaki is a traditional Japanese confectionery in the shape of a fish, and there are many famous shops in Japan that sell the delicious snack. Be sure to watch this video to learn how it's made! The Origin and Types of Taiyaki Photo：Taiyaki In Japan, “Imagawayaki, a round pancake filled with red bean paste, has been eaten since the Edo period (1603-1868). One day, a long established imagawayaki store changed the shape of their pancakes from a round shape to a fish shape. After changing the shape, the snack quite literally sold like hotcakes. The nursery rhyme Oyoge Taiyaki-kun was also a popular song for children in the Showa era. Taiyaki has a long history, and the variety of taiyaki is expanding rapidly, from the more orthodox ones with azuki beans in between, to chocolate taiyaki and even cream taiyaki. How to Make Taiyaki Source :YouTube screenshot Taiyaki are baked from a mixture of ingredients, including flour, baking soda, sugar, and water. The batter is poured into a metal baking mold specially made for taiyaki, followed by a generous amount of sweet bean paste, as shown at 0:45 in the video. When the batter is sufficiently cooked, the two sides of the mold are combined and it is further baked, as shown at 1:27 in the video. This can be a bit difficult to prepare at home, as the average homeowner doesn't have a taiyaki machine available. At 2:46 in the video, you can see the popular croissant taiyaki being made. The cooking process differs from regular taiyaki in that the ingredients are pre-prepared and can be baked as is. Each taiyaki contains about 220 calories and costs around 120-150 yen. Taiyaki is inexpensive and easy to eat, making it a great snack. Summary of Taiyaki Source :YouTube screenshot If you're planning a trip to Japan, we recommend that you taste a variety of Japanese food and sweets to gain a deeper understanding of Japanese culture. there are a number of taiyaki shops, such as Gin no An, all over Japan that offer taiyaki sales demonstrations.> Once you've experienced the artisanal skills of these taiyaki chefs, be sure to try their freshly baked taiyaki! At 3:32 in the video, a customer breaks his taiyaki in half and shows us what's inside... It looks so yummy! ◆Gin no An - Osu Syotengai◆ 【Address】 2-17-20 Osu Naka-Ku Nagoya-shi Aichi ken 460 - 0011　 【Access】A 7-8 minute walk from Osu-Kannon Station on the Nagoya Municipal Subway Maizuru Line 【Hours】[Weekdays ] 11:00 to 20:00, [Weekends and National holidays ] 10:30 to 20:00 Open 7 days a week 【Telephone】052-209-9151 【Parking】None 【Official Website】Gin-no An http://www.ginnoan.com/

Video introduction of "Shiroi Koibito Park" in Sapporo, Hokkaido This video, titled "Shiroi Koibito Park 4K/A Must-See in Hokkaido [BESTHOKKAIDO_VOL.97]" (『白い恋人パーク4K／北海道の絶景景色』【BESTHOKKAIDO_VOL.97】), was uploaded by "BESTHOKKAIDO." Shiroi Koibito Park is operated by Ishiya Seika, the maker of Hokkaido's famous "Shiroi Koibito" biscuits. Shiroi Koibito biscuits are one of the most well-known and popular souvenirs of Hokkaido. They're popular both in Japan and also among overseas tourists. Shiroi Koibito biscuits are cat tongue cookies (a long and flat cookie said to resemble a cat's tongue) with white chocolate sandwiched inside them. The exterior of this sweets theme park is inspired by the appearance of a Western castle. Take your time to watch the video through which you can practically smell the sweet aroma of roses and chocolate. What is Shiroi Koibito Park? Admission Fees + Average Time Spent at the Park Photo：Shiroi Koibito Park, Sapporo, Hokkaido Shiroi Koibito Park is a factory and sweets theme park of Ishiya Seika located in Sapporo, Hokkaido. It's a wonderland-like facility with experiences that stimulate all five senses, and where both adults and children can enjoy an exciting time. Shiroi Koibito have become a popular souvenir among travelers to Hokkaido. The park is a popular tourist spot in Sapporo where visitors can learn about the history of chocolate by seeing how it's made and trying a hands-on sweets making workshop. It's approximately 7-minutes from Miyanosawa Station (Sapporo City Subway-Tozai Line) on foot, and approximately 25-minutes from the center of Sapporo via car. A parking lot is available that can accommodate 130 vehicles. The following information includes admission fees, hours of operation, and travel time. Please refer to it when planning your Sapporo travel itinerary. Admission Fees Adults (high school students and older): General admission / 800 yen, Sapporo residents / 500 yen, Groups / 500 yen Children (4 years old to junior high school students): Adults/400 yen, Sapporo residents / 300 yen, Groups / 300 yen Ages 3 and under: General admission / Free of charge, Sapporo citizens / Free of charge, Groups / Free of charge All prices include tax. Business hours 10:00 am - 5:00 pm Average Time Spent at Shiroi Koibito Park Museum facilities only: approx. 1 hour If you wish to explore the outdoors: approx. 2 to 3 hours If using the Premium Factory Course in the paid area: approximately 1 to 2 hours in addition to the above. Free Areas at Shiroi Koibito Park! Photo：The rose garden at Shiroi Koibito Park, Sapporo, Hokkaido Besides the paid area, Shiroi Koibito Park also has a free area. It's popular among both tourists and families with children. Here are some spots we recommend checking out in the free area. Mechanical Clock Tower The Chocolate Carnival Parade with automatons is held every hour from 10:00 am to 5:00 pm. [Video] 0:33 - Mechanical Dolls Moving to the Music Chocolate Pump A dreamlike pump that gushes out chocolate. Try pumping the lever and let your inner child out! Rose Garden The English-style garden, which includes a rose arch, is a popular photo spot. Around 200 roses can be seen blooming in the garden, making it a spectacular sight! Enjoy the fragrance of English roses, classic roses, and all of the other 120 varieties of roses in the garden. Attractions in the Paid Area of Shiroi Koibito Park Photo：Shiroi Koibito being made, Shiroi Koibito Park Shiroi Koibito Park offers a wide variety of ways to enjoy the park. In the paid area, you can see, learn, taste, and experience a wide variety of attractions. CHOCOTOPIA FACTORY Visitors can see how Shiroi Koibito and Baumkuchen are made. Sweets Workshop DREAM KITCHEN Visitors can experience making sweets while having fun. Enjoy making it with your children or friends and take it with you as a souvenir to commemorate your trip? The following section introduces the different experiences available at Shiroi Koibito Park. Gulliver Town POKKE In this children's town lined with small stores and houses, you can feel as if you're Gulliver, from Gulliver's Travels. ※Please take note of the business hours ※Closed for the winter, reopening on April 15th, 2023. [Video] 0:53 - Gulliver Town Pokke Study Base CACAO POD Visitors can enjoy learning about tasting methods using chocolate developed by Dr. Chocolate. CHOCOTOPIA HOUSE (projection mapping) Visitors can enjoy learning about chocolate while watching a projection mapping video. Hands-on Experiences at Shiroi Koibito Park! Here is the menu of sweets that you can experience in the park. [Sweets Workshop Dream Kitchen] ●Experience menu● ・Chocolate Pie Sandwich - Using mille-feuille 　　Pie sandwiches made with mille-feuille ・Making colorful cupcakes with bunnies 　　Cupcakes full of spring colors Unfortunately, as of March 2023, the "My Shiroi Koibito Baking Course," "My Shiroi Koibito Painting Course," and "Hokkaido Cookie Painting Course" have been suspended due to a shortage of raw materials. Please check the latest information on the official website when applying for the experiences. Roses in Early Summer, Illuminations in Winter, and Popular Sweets Year-Round. Enjoy Shiroi Koibito Park in Every Season! Photo：An illumination at Shiroi Koibito Park, Sapporo, Hokkaido The brick-lined courtyard's rose garden is a must-see! The best time to see the roses in the English-style garden is from mid-June to early July. The heart-shaped arch in the Rose Garden is especially popular as a good place to take photos. ※Pets are allowed in the rose garden, which is a free area. During the winter season (November to the end of March), illuminations add color to the cool, clear air. A 10-meter tree, lovely objects twinkling in the windows of the English-style building, and the magical scenery warmly welcomes visitors to the park. We definitely recommend visiting during the winter season as well! Chocolate Lounge Oxford is the perfect place to go if you've got a sweet tooth. There are parfaits, and other sweets, as well as a wide selection of chocolate fondue. The "ISHIYA Mankitsu Set" allows you to taste white sweet potatoes, Swiss rolls, and soft-serve ice cream all at once. The three-tiered plate and the clock tower in the background makes for a great photo. During the Christmas season, a limited Christmas menu will also be available. Be sure to stop by! Things to Do Near Shiroi Koibito Park While there aren't many things to do in the immediate area near Shiroi Koibito Park, there are plenty of attractions waiting for you a train's ride away. Here are 3 places we recommend visiting near Shiroi Koibito Park: Hokkaido Jingu (Hokkaido Shrine) Hokkaido Shrine was built in 1869, after the Meiji Restoration. The shrine has 4 torii gates which are said to bring various types of luck to those who pass through them, and the shrine is also known for its cherry blossoms in the spring and beautiful autumn leaves in the fall. Hours: February: 7:00 am - 4:00 pm, March: 7:00 am - 5:00 pm, April - October: 6:00 am - 5:00 pm, November - December: 7:00 am - 4:00 pm ※Special hours during the New Years Holiday Admission Fee: Free Sapporo Beer Museum A brick museum in Hokkaido where visitors can learn about the history of beer in Hokkaido. Visitors can tour the museum for free, but there are also premium tours that are 50 minutes long. The tour is held in Japanese, but after the tour visitors can enjoy sampling Sapporo Beer Kuro Label, a recreation of one of the original beers from when the firm was founded. Hours: 11:00 am - 6:00 pm (Last entry 5:30 pm) Admission Fee: Free ※Paid premium tours available at 11:30 am, 3:30 pm, and 4:30 pm. Please check the official website for more information. Tanukikoji Shopping Street Tanukikoji Shopping Street is one of the oldest shopping arcades in Hokkaido. Established in 1873, it's made up of 7 districts home to more than 200 stores. The shopping street stretches multiple blocks and has a variety of restaurants, places to go shopping, and even maid cafes. There are a number of attractions between Tanukikoji Shopping Street and the Sapporo Beer Museum, such as the Sapporo Clock Tower and Sapporo TV Tower, so we recommend checking out Tanukikoji Shopping Street and then sightseeing while making your way over to the Sapporo Beer Museum. This is a great way to fit in more tourist attractions on your Sapporo travel itinerary. Summary of Shiroi Koibito Park in Hokkaido Shiroi Koibito Park, with its many attractions, also offers a variety of restaurants, cafes, and snack houses, all with different styles of food. From original confections and sweets to lunch at a secluded restaurant, you're going to be spoiled for choice. The elaborate seasonal events, attractions that will bring smiles to children's faces, and affordable prices are all great features for those traveling with family. Sapporo is one of the most popular tourist destinations in Japan and offers a wide variety of hotels. If you visit Sapporo during your summer trip to Hokkaido, consider visiting Shiroi Koibito Park! 【Official Website】Shiroi Koibito Park 【TripAdvisor】Shiroi Koibito Park

Pen Shells and Sake on an Edo-Style Hibachi This video, titled "Tairagi (Pen shell)【Japanese food at "NAGA-HIBACHI"】" was uploaded by "TEKOZO" (てこ蔵・TEKOZO). In shows how to cook delicious pen shells over a traditional Japanese wooden hibachi using charcoal. Pen shells are large, high-end shellfish with, similar to scallops, edible adductor muscles. From 0:06 of the video, you can see the pen shell before it's cooked. Just one pen shell goes for approximately 400-600 yen (~4-6 USD). In the video, you will also see the liver and other organs cooked. In this article, we'll introduce pen shells and how to cook them. Be sure to check out the video to see what kind of shellfish pen shells are! Pen Shells - A Delectable Shell Fish! Photo：A pen shell Pen shells are some of the largest bivalves in Japan in terms of edible shellfish species, reaching a shell length of 30 cm or more. There are two types of pen shells: one with fine scale-like projections on the surface of the shell (scaled type), and the other without scale-like projections and with a smooth shell surface (scale-free type). They are found in the Seto Inland Sea (Harimanada Sea, Osaka Bay, Bisan Seto, Bingo-nada Sea, Suo-nada Sea, and the Iyo-nada Sea), Ise Bay, and Tokyo Bay, and on sandy mud bottoms in inner bay areas. In Japanese pen shells are called "tairagi" or "tairagai" (タイラギ/平貝) and cost about 400 to 600 yen each. The video describes pen shell season as spring to early summer, but according to the website of the Saga Prefecture Fishery Cooperative Federation, the fishing season is from December to March. Because the number of natural pen shells is declining, aquaculture is being promoted in controlled environments, such as the Ariake Sea. The most commonly eaten part of pen shells is the adductor muscle (scallop), which is thinly sliced and served as sashimi. It is also eaten fried, as tempura, grilled with salt or butter, simmered in vinegar, eaten with miso soup, etc. The liver and other organs of pen shells can also be consumed. How to Eat Pen Shells, and Recipes Shown in the Video Photo：Edo-style Hibachi The video shows how to open a pen shell starting at 0:10. Slightly open the shell and remove the guts, followed by the adductor muscle (scallop) on one side. Be sure to set the liver and other innards aside as well if you plan on eating them. Sprinkle salt on the scallop and mantle. The pen shell in the video is grilled in a traditional, Edo-style hibachi. It is a box-shaped hibachi with drawers that was used in Japan during the Edo Period (1603-1868), and can be used as a table when you're finished cooking. Source :YouTube screenshot Starting at 0:50 in the video, the pen shells are grilled on the Edo-style hibachi on which charcoal is placed. While sipping on some delicious sake, one scallop is grilled directly on the grill and the other on a shell filled with sake to let it simmer. The scallop cooked directly on the grill is served first with soy sauce. In the video, they mention that the taste is similar to scallops and is delicious. The scallops are grilled on the shell with butter to make them even fluffier and more aromatic. On the other shell, the mantle and liver are grilled with butter and soy sauce. The mantle is thick and tasty, while the liver is said to be light in flavor with no odor. Video Summary of Cooking Pen Shells on an Edo-Style Hibachi The above video, "Tairagi (Pen shell)【Japanese food at "NAGA-HIBACHI"】" introduces how to prepare and eat pen shells. We hope you've learned what kind of shellfish pen shells are. It's a high-end shellfish and rarely sold to the public in Japan because the number of natural pen shells is decreasing, but if you have the chance to try them, we definitely recommend it! Be sure to wash it down with some tasty Japanese sake as well!

Video Introduction of Ryugin Japanese Cuisine in Chiyoda-ku, Tokyo This video, titled "Japanese Cuisine—RyuGin Matsuba Crab Conference Report" (日本料理 龍吟 松葉蟹学会発表), was uploaded by "TOKYOGASTRONOMY." It introduces food presented by RyuGin at the "2016 World Cuisine Academic Meeting in Hakodate" (世界料理学会 in HAKODATE 2016) in September 2016. RyuGin is a Japanese restaurant situated in Hibiya, Tokyo. The restaurant offers a range of Japanese cuisine prepared with carefully selected ingredients, not least among which is Matsuba crab. At around 52 minutes, the video is on the long side, but there are dazzling skills on display, and a number of dishes using Matsuba crab. First, watch the video, and enjoy an introduction to the flavors of winter in Japan and the charms of Matsuba crab. What is Matsuba Crab? Photo：Matsuba crab Matsuba crab refers to male snow crabs caught in the San'in region of Tottori, Japan. Female snow crabs are referred to as "Seko crab" or "Koppe" in Japan. Snow crabs caught in Kyoto prefecture are known as Tsuiyama or Taiza crab, and crabs caught in Fukui prefecture are referred to as Echizen crab. As you may have noticed, the crabs are referred to by different names depending on where they were caught and whether they're male or female. Snow crabs generally belong to the Xanthidae family of crabs, but in some regions snow crabs belonging to the Oregoniidae family in certain regions are also referred to a Matsuba crab. A snow crab can be identified by its ten clawed feet, its long, slender legs, and its shell, which is small compared to its body as a whole. The crabs can be caught in the Sea of Japan's western area, as well as the area from Toyama prefecture north. They're also found in parts of the Pacific Ocean, such as the Sea of Ohkotsk and off the coast of the Sanriku region of Japan. Tasty Crab Soup From the Shell of a Matsuba Crab The video also shows delicious crab soup. Charcoal-grilled crab legs are added to stock produced by boiling the discarded shell of a Matsuba crab. You can almost smell the crab's fragrance coming from your screen. [Video] 6:13 - Crab Soup Shitamachi Katsushika Edo Dome – Seko Crab Beautifully Arranged in a Dish Made From Its Shell Source :YouTube screenshot Next up is a dish called "Shitamachi Katsushika Edo Dome" (下町葛飾江戸ドーム). This dish brings out the deep flavor of the Matsuba crab's female counterpart, the seko crab. The way RyuGin arranges this crab, with special tin tableware is nothing short of art. The dish is then carried to customers on a dome and platter made using traditional Japanese crafts, such as Wajima-nuri (a type of lacquerware from Wajima, Ishikawa) and Edo Kiriko (a type of cut glass from Asakusa, Tokyo). [Video] 9:20 - Shitamachi Katsushika Edo Dome Itsukiboshi, a Super-Sized Matsuba Crab Next up is "Itsukiboshi" (五輝星). Among Matsuba crabs, these are some of the biggest. Their size is enough to be easily noticeable even via the medium of video. Arranged in its bowl, the crab sashimi is, in a word, beautiful. Served with crab miso ponzu (ponzu is a sauce made from vinegar and bitter orange), it's simply delicious. [Video] 15:13 - Itsukiboshi Enjoy Matsuba Crab Pincers to the Full with "Banshu-yaki" Source :YouTube screenshot This fried crab dish using only the pincers is known as "Banshu-yaki" (播州焼) at RyuGin. This aromatic fried crab has tones of yuzu (a citrus fruit grown in Japan), and is served with crab miso. "Banshu" (播州) is an old name for what is now Hyogo prefecture. Hyogo is known as the number one supplier of Japanese crab, and crab pincers are familiar to many as a Banshu specialty. [Video] 18:50 - Banshu-yaki, Using Only Crab Pincers The RyuGin Burger, a Decadent Hamburger Using Matsuba Crab Next is a slightly eccentric dish, called the "RyuGin Burger." Matsutake mushrooms take the place of the bread, and Matsuba crab is used for the patty. Have you ever heard of such a decadent burger? What makes this burger so special is the "an" (a thick starchy sauce) made using Matsuba crab stock, which really brings out the Matsuba crab's flavor. [Video] 22:03 - RyuGin Burger Matsu x Matsu Shabu – Emphasizing the Crab's Umami Flavors Moving on is a dish called "Matsu x Matsu Shabu." This shabu-shabu (a Japanese hotpot dish with thinly sliced meat and vegetables) dish makes use of stock from Matsuba crab and Matsutake mushrooms. The dish is full of special artisan touches, such as the use of a Matsuba crab's shell in place of the pot, and more. Once you start to pick up the scent of cooking Matsutake mushrooms, it's time to put the Matsuba crab into the pot. [Video] 26:13 - Japanese Crab Shabu-Shabu Wakamatsuba, the Irresistible Sweetness of Young Matsuba Crab Source :YouTube screenshot "Wakamatsuba" (若松葉) is the name for younger Matsuba-crabs, and when translated to English literally means "young Matsuba." These younger crabs have soft, edible shells. You can see the Wakamatsuba crab meat arranged gorgeously on its shell in the video. Shirasu – Stunning Deep Fried Wakamatsuba Crab Tempura "Shirasu" (白砂) refers to Wakamatsuba crab tempura (a type of deep frying technique using batter). Every single detail—not just the batter that envelops the Wakamatsuba crab, but the method and timing of the boiling and deep frying stages, and type of oil used—has been honed to a fine-art. [Video] 33:45 - Matsuba Crab Tempura The Matsuba crab and Matsutake mushroom tempura rice bowl is not to be missed, either! Anrakuyaki – Bringing Out the Irresistibly Rich Flavor of Crab Miso and Cheese Anrakuyaki (安楽焼) is a dish that combines the rich flavors of crab miso and caciocavallo cheese. The melted cheese is sure to get your tastebuds tingling. The flavor is improved even further with "uchiko" and "sotoko," the Seko crab's eggs. [Video] 38:43 - Japanese Crab and Cheese "Anrakuyaki" Matsuba Seiko – A Combination of the Crab's Umami Flavors and Matsutake Mushrooms Source :YouTube screenshot "Matsuba Seiko" (松葉聖子) is a rice dish with Seko crab and Matsutake mushrooms. You can enjoy every part of the Seko crab with this dish, along with the Matsutake mushrooms, which are cut into bite-size pieces. [Video] 44:53 - A Final Dish with Japanese Crab and Matsutake Mushrooms You can watch the Matsuba Seiko being prepared with all the ingredients in a single pot in the video. Notice the use of truffles to round the dish off. Summary of Japanese Restaurant RyuGin – A Wide Range of Luxurious Matsuba Crab Dishes Matsuba crab can be eaten in a variety of ways, including as sashimi, sukiyaki, char-grilled, and roasted in its shell. It wouldn't be a stretch to say that Matsuba crab is essential to any conversation about Japanese cuisine. Next time you visit Japan, be it for sightseeing or other reasons, why not try a dish made with Matsuba crab? If you plan to eat at "RyuGin," we recommend you book in advance. The Matsuba crab with Japanese-grown Matsutake costs around ¥100,000, (before tax), but prices can vary according to the market. These truly sumptuous dishes are a veritable art-form. If you've got a big budget, we recommend giving it a try. 【Official Website】Japanese Restaurant RyuGin 【TripAdvisor】Japanese Restaurant RyuGin